Levantine Labneh Cheese Spread (Printable)

A tangy, creamy Middle Eastern spread made from strained yogurt with olive oil and herbs.

# What You'll Need:

→ Dairy

01 - 4 cups full-fat plain yogurt (preferably Greek or strained)
02 - ½ teaspoon fine sea salt

→ Garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon dried mint or zaatar (optional)
05 - Pinch of Aleppo pepper or sumac (optional)

# Directions:

01 - In a medium mixing bowl, thoroughly stir the sea salt into the yogurt until fully incorporated.
02 - Line a large sieve or colander with a double layer of cheesecloth or a clean, thin kitchen towel. Position the sieve over a deep bowl to collect the draining whey.
03 - Pour the salted yogurt into the prepared sieve, then gather the edges of the cloth tightly to enclose the yogurt completely.
04 - Place the assembled setup in the refrigerator and allow the yogurt to drain for 12 to 24 hours. Strain for 12 hours for a soft, spreadable texture or up to 24 hours for a firmer consistency.
05 - Once thickened, transfer the strained cheese to a serving dish. Generously drizzle with extra-virgin olive oil and sprinkle with dried mint, zaatar, or sumac if desired.
06 - Serve chilled alongside warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Advice:

01 -
  • It requires almost no effort—just patience and a kitchen towel, making it perfect when you want to feel like you're cooking without actually standing at the stove.
  • One batch becomes your secret weapon for breakfasts, mezze platters, and late-night snacks, earning its place in your rotation immediately.
02 -
  • Don't skip the salt—it's the difference between bland yogurt and something that tastes intentional and alive.
  • Thick yogurt is non-negotiable; regular thin yogurt will turn into something closer to sour cream no matter how long you strain it.
03 -
  • Buy the best yogurt you can find—this recipe has so few ingredients that each one becomes the whole story, and mediocre yogurt makes mediocre labneh.
  • Save the whey that drains off; some people swear by drinking it, and it's genuinely useful in soups and baking for moisture and tang.
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